I nicked, but adapted this recipe from the wonderful Crumbs ladies. Their blog is here http://www.crumbsfood.co.uk but the recipe is from The Crumbs Family Cookbook. I used more chocolate than they have, and swapped honey for golden syrup as I think it’s nicer in biscuits. They turned out v yummy, a slightly chewy, oaty elevenses snack 🙂 And these raspberries were great. From Booths supermarket, and Moroccan. Ethical issues aside they were sweet and juicy and I enjoyed them.
UK coffee week ends tomorrow – why not whip up a batch to enjoy with a special lazy Sunday morning? Have a look at some more foodie calendar ideas over here http://myrecipebook.co.uk/foodyearlinkup-may-2015/.
Oat and Banana Cookies
2 very ripe bananas
1 teaspoon baking powder
75g melted butter
a squidge of golden syrup
100g milk chocolate, bashed into chunks
1. Preheat the oven to 180 degrees and line a baking sheet with baking paper
2. Blitz all the ingredients except the chocolate in a food processor
3. Stir in the chocolate chunks
4. Spoon out 18 blobs of the mixture onto the lined baking sheet5. Bake for about 20 minutes, or until golden brown